Navy Bean, Bacon, and Spinach Soup

My Comfort Food: Navy Bean, Bacon, and Spinach Soup

There's nothing quite like a hearty, comforting bowl of soup on a chilly evening. And for me, this Navy Bean, Bacon, and Spinach Soup is the ultimate comfort food. It's a recipe I've perfected over the years, adapting it to suit my busy lifestyle and whatever cooking method is most convenient. Whether I'm using my trusty Instant Pot for a quick weeknight meal, my slow cooker for a hands-off weekend project, or simply the good old stovetop, this soup always delivers. The smoky bacon, the tender beans, the earthy spinach – it's a perfect blend of flavors and textures.

The beauty of this recipe is its versatility. I often find myself adjusting it based on what I have on hand. Sometimes I add a pinch of red pepper flakes for a little heat, other times I substitute kale or chard for the spinach. The base remains consistent, however, and that's the key to its success. It's a testament to simple ingredients combined perfectly, resulting in something truly special. The creamy texture of the pureed beans adds a depth and richness that elevates the soup beyond the ordinary, and the crispy bacon topping? Absolutely essential!

A Recipe for Any Occasion

This soup isn't just for cozy nights in. It's also fantastic for potlucks, family gatherings, or even a simple weeknight dinner. I've taken it to countless gatherings, and it's always a crowd-pleaser. The rich, savory flavors appeal to a wide range of palates, making it a versatile dish for any occasion. And the best part? It's surprisingly easy to make, even for a busy mom like myself. The recipe adapts seamlessly to pressure cookers, slow cookers, or even just a good old-fashioned pot on the stove.

More Than Just a Meal

For me, this soup represents more than just a delicious meal; it represents the heart of home cooking. It's a recipe that brings back memories of family dinners and cozy evenings spent around the kitchen table. It's a recipe that I've shared with friends and family, and it's become a cherished part of our culinary traditions. The simple act of making this soup, the smells filling the kitchen, the taste of the finished product – it's a ritual that brings me joy and connects me to something larger than myself.

So, whether you're a seasoned cook or a kitchen novice, I highly encourage you to try this recipe. It's a guaranteed way to warm your belly and your soul. And remember, feel free to experiment! Add your own personal touch, your own favorite spices, and make it your own. That's the beauty of cooking – the ability to create something delicious and meaningful, tailored to your own preferences and memories.

Beyond the Bowl: Serving Suggestions

While a simple bowl of this soup is perfect on its own, here are a few ideas to elevate the experience:

• Serve with crusty bread for dipping – the perfect accompaniment to soak up every last drop of deliciousness.
• Add a dollop of sour cream or crème fraîche for extra creaminess.
• Garnish with fresh herbs like parsley or chives for a pop of color and flavor.
• Pair it with a side salad for a lighter, more balanced meal.
• Make it a complete meal by serving it with a side of cornbread or biscuits.

Adapting the Recipe for Different Diets

This recipe is already fairly healthy, but here are a few adjustments you can make to suit specific dietary needs:

• Vegetarian/Vegan: Omit the bacon and use vegetable broth instead of chicken broth. You can also add some vegetarian bacon crumbles for extra flavor and texture.
• Gluten-Free: Ensure that your broth is gluten-free. Most brands are, but it's always best to double-check.
• Low-Sodium: Use low-sodium broth and adjust the salt accordingly to taste.

No matter how you choose to make it, this Navy Bean, Bacon, and Spinach Soup is a guaranteed winner. It's a recipe that's as versatile as it is delicious, making it a staple in my kitchen and a constant source of comfort and satisfaction.

Step-by-step

• Instant Pot: In a blender, blend 1 can of beans with 1 cup of water.
• Press Saute button then cook the bacon until crisp. Set aside on paper towels.
• Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
• Cook on high pressure 15 minutes. Let the pressure release, remove rosemary and bay leaves.
• Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted.
• To serve, ladle into 6 bowls and top with bacon.
• Stove Top: In a blender, blend 1 can of beans with 1 cup of water.
• Saute the bacon in a large pot until crisp. Set aside on paper towels.
• Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
• Bring to a boil, cover and cook on low until the beans and vegetables are soft, about 25 minutes.
• Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted.
• To serve, ladle into 6 bowls and top with bacon.
• Slow Cooker: In a blender, blend 1 can of beans with 1 cup of water.
• Saute the bacon in a skillet until crisp. Set aside on paper towels.
• Add the onion, carrots and celery to the skillet and cook until soft, about 5 minutes. Transfer to the slow cooker with the tomato paste, pureed beans, canned beans, broth, rosemary and bay leaves.
• Cover and cook low 8 hours.
• Remove rosemary and bay leaves.
• Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted, adjust salt to taste.
• To serve, ladle into 6 bowls and top with bacon.